Stuffed Peppers – COLLECTION

– How to roast a pepper – – SEE VIDEO

Cotija Stuffed Poblanos

Step by Step

1. Soak corn (shucked) for 15 minutes in buttermilk
   (Optional: Trader Joe’s Roasted Corn)
2. Sear corn in a bit of butter over high heat
3. Roast and peel 2 poblano peppers SEE VIDEO
4. Slice open and remove seeds – set aside
5. To skillet add:
   1. seeded and diced tomato to the corn (still at high heat)
   2. 2 TBL Hatch or Macayo’s Green Chiles
   3. 2 TBL diced sweet onion
6. Reduce heat to low and add
   1. 1/4 C Cotija cheese
   2. Season with EVOO, salt and pepper
   3. Add optional chicken, shrimp, etc
7. Toss well
8. Stuff peppers with skillet mixture
9. Bake at 10-15 minutes at 350º or serve cold
10. Plate and top with Mexican Crema (option heavy cream plus a bit of yogurt)

Stuffed Poblano on Red Bell Pepper Sauce

INGREDIENTS

• Red bell pepper
• Poblano pepper
• Goat cheese or Monterey
• Queso fresco
• Shallots
• Fresh red bell pepper
• Shrimp, lobster, krab or cooked chicken

STEP BY STEP

1. Roast (blacken) your poblano pepper – SEE VIDEO
2. Slit the side and remove all seeds and veins
3. Flatten your red bell and put it under the broiler.  This will become your sauce
4. Chop up meat
5. Mix and combine with cheese and fresh red bell
6. One serano chile
7. Fresh cut cilantro
8. Basil chiffonade and chop
9. Salt
10. Stuff the poblano
11. Cook 10 minutes at 350º
    RED BELL PEPPER SAUCE
12. Blend (puree) sauteed shallot, garlic and roasted red bell, chicken stock, salt and pepper
13. Put into skillet and heat to reduce
14. Serve stuffed pepper on a bed of the red bell pepper sauce

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Stuffed Mini Peppers

• A bag of what I like to call mini peppers from the supermarket.
  WASH and dry before using
• Blacken over a gas burner, with a torch or under the broiler about five inches from the heater element – or on the grill.
• After they have blackened put them into a glass bowl and seal with plastic wrap.
• Let stand ten minutes to loosen the skin, then peel off. DO NOT RINSE.
• Use a paper towel to scrape off most (not all) of the blackened skin

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Peppers Stuffed with Cream Cheese

INGREDIENTS – OPTION ONE

• Cream cheese
• Goat cheese
• Grated cheddar
• Ground basil
• Cilantro – chopped

STEP BY STEP – OPTION ONE

1. Prepare peppers as shown above
2. Stir together cream cheese, goat cheese, grated cheddar, ground basil and cilantro.
3. Put a slit into the side of the pepper and carefully remove the seeds and the veins as much as possible.
4. Spoon cheese mixture into the peppers pressing gently to close the slits. Do not overstuff.
5. Return peppers to the pan (slit side up) and bake 10 more minutes.
6. Sprinkle with salt and pepper and top with chives.

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Peppers Stuffed with Meat

INGREDIENTS – OPTION TWO

• 1 LB uncooked Ground pork, chicken, beef, or whatever you prefer
• Salt and pepper to taste
• Handful of Panko bread crumbs
• 1 egg
• 1/4 chopped green onion
  SAUCE – OPTION TWO
• 1 TBL EACH – Soy, fish or oyster sauce, mirin
• 2 TBL EACH – Sake, sugar
• 1 tsp cornstarch in 1 tsp sake (hold aside)

STEP BY STEP – OPTION TWO

1. Cut pepper in half length wise – remove seeds, stem and veins
2. Mix together all of the above ingredients ( for the stuffing – not the sauce )
3. Shake the halved peppers gently in a bag of flour
4. Carefully pack the stuffing into the pepper
5. If you are able to do it at the same time, prepare sauce while the meat and pepper are cooking – otherwise, do it now and then set it aside. Use cornstarch to thicken or sake to thin
6. Fry MEAT SIDE DOWN in safflower oil for about 3-4 minutes
7. Flip in skillet to give a light fry to the pepper itself
8. Plate and top with your sauce
9. Garnish with minced chive and/or 5 spice powder